Duck      1/2
Kudzus     500g
Beer       1 can
Salt        2g
Soya sauce    10g
Hoisin sauce   5g
Rock sugar     10 pieces
Ginger         1 short cut
  1. Wash and cut duck into chunks. Cut kudzu into big pieces.
  2. Place duck on a heated wok and reduce to low heat. Fry slowly until the skin shrinks and the oil from duck is released and duck meat changes colour.
  3. When oil from duck skin is almost completely released, add thick sliced ginger until aromatic.
  4. Pour in the beer and bring to a boil. Then stew over low heat for 40 minutes. Add salt after 20 minutes.
  5. Add the kudzus after 40 minutes and keep stewing for 30 minutes.
  6. Add the soya sauce, Hoisin sauce and rock sugar. Cook over high heat until the sauce is reduced. And serve.